April 30 is National Oatmeal Cookie Day. But any day is a good day to make these!

Oatmeal cookies are a personal favourite of mine. I am always on a quest to find the perfect recipe, which makes for a good excuse to bake another batch.  I am looking for a chewy oatmeal cookie that is soft  in the centre with a crispy edge.

My family has tagged along on this journey and they certainly have enjoyed their share of taste testing.

This Oatmeal Cookie recipe is adapted from an undated Toronto Star recipe. It tastes heavenly, fresh out of the oven and slightly cooled.

1 cup softened butter

1 cup granulated sugar

1/2 cup brown sugar

1 egg

2 tsp vanilla

1 2/3 cup flour

3/4 tsp baking soda

1/8 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 1/2 cups rolled oats

Preheat oven to 350 F.

Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. add vanilla.

In a separate bowl combine all dry ingredients. Stir into the butter mixture. Add the rolled oats.

Roll into balls (I use my cookie scoop to measure the size). Flatten each ball with the bottom of a glass coated with oil or melted butter and dipped in sugar.

Bake for 10-12 minutes or until bottom is golden. Cool on wire rack

Tips:

Additions of cranberries, raisins or nuts can be incorporated into the batter.

Make sure that the bottom of the cookie is light golden not brown.

Spray or butter the bottom of the glass so that the sugar sticks to the glass and  transfers  to the cookie easily.

Cookies freeze well, just store in freezer containers or bags.

The uncooked cookie dough also freezes well. I Saran wrap each portion and store in Ziplock bags. Thaw in the fridge overnight or pull out to thaw on the counter for about 1 hour before baking.

Broccoli is a popular vegetable choice in our family and cans of chickpeas are always in stock in our cupboards. Experimenting with new recipes can be fun, especially when the ingredients are simple, healthy options and readily available.

This recipe is so versatile and can be enjoyed in many ways. Serve it inside soft corn tacos (gluten free), with poached eggs, left over meats or just on its own.  Hot or cold, main course or side dish, it’s your choice.

Here is it. Try it as is, or adapt it to suit your taste!

3 cups of drained and rinsed chickpeas

1 large crown of broccoli cut into small

1 small onion diced

1 red pepper, seeded and diced

1-2 cloves of garlic minced

3 tbsp canola oil

2 tbsp soy sauce

1 tsp salt

1/2 tsp chili pepper

1/2 tsp ground cumin

1/2 tsp paprika

In a large bowl combine, chickpeas, broccoli, onion, pepper and garlic. In a small bowl whisk soy sauce, oil and spices and add to the chickpea, broccoli mixture. Mix well making sure everything is coated well.

Spread mixture evenly on a parchment lined baking sheet. Bake at 400 F for 20 minutes. Mix and continue baking for another 5 minutes or until broccoli is tender crisp. Drizzle with a bit of olive oil before serving.

Tips

Stir the mixture periodically while in the oven. After about 20 minutes, remove and tent the tray with foil or parchment paper for about 5 minutes. This step infuses the flavours into the mixture and makes the broccoli tender.

Cook at 425F for a crunchy and crispy version.

Add more or less  or vary the ingredients and adjust seasonings to your taste.

A drizzle of yogurt adds a nice tang.

I enjoy snacking on something sweet in afternoon or evening, it’s a bonus when I can find something that is also healthy. One of the reasons I enjoy cooking is because I like to know what I’m eating. Ingredients are important and freshly made foods have fewer additives and more flavour.

Check out this crunchy maple granola. It’s one of my special sweet and crunchy treats that can be enjoyed morning, noon or night!

Ingredients:

3 cups old fashioned rolled oats

3/4 cup unsweetened shredded coconut

2 cups chopped pecans

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/2 cup coconut oil

1/2 tsp vanilla

Preheat oven to 275 F

Line a rimmed cookie sheet pan with parchment paper.

In a medium bowl, add oats, coconut and pecan, salt and cinnamon. and mix together.

In another bowl or liquid measuring cup combine and stir the maple syrup, coconut oil and vanilla.

Pour the wet ingredients into the dry. Mixing to make sure all ingredients  get incorporated together.

Press the mixture evenly into the pan. Bake at 275 F for 1 hour. Turn the oven to 300 F, rotate the pan and bake for another 15-20 minutes.

Remove from the oven and let cool and firm up.

Break into clusters and store in an airtight container. My “go to” containers are the OXO POP brand, pictured below. More information on these containers can be found @www.oxopop.com

This mixture will keep in room temperature for a couple weeks, but I guarantee that will not last that long.

Tips

Enjoy as is, or add your favourite topping just before serving.

Dried Fruits, chocolate chips make wonderful additions.

Sprinkle over yogurt, ice cream, or fresh fruits.

If you like Overnight Oats, mix equal parts of plain (or Greek) yogurt, milk and the granola. Stir and leave in the fridge overnight. Enjoy the next morning for a fast and nutritious breakfast.